Being a huge seafood lover, ceviche is one of my favorite dishes. Ceviche is raw fish curated in citrus juices. It is derived from Peru and is popular dish in many Latin American coastal countries. Growing up in a Mexican household, with a mom who never liked cooking, dishes as simple as these were very common to eat.
Ceviche is a great dish when your craving something on the lighter side, that is refreshing, high in protein, and full of nutrition. Like I have mention in the past, plain salads are not our thing, so Ceviche is a great replacement.
This salmon ceviche tostada recipe that was inspired by my soon to be mother-in-law. Enjoy!
Ingredients:
– 1.5 lbs of salmon (also can used organic canned salmon or tuna)
– 1/4 of fresh squueze lime juice
– 1 tbsp of apple cider vinegar
– 2 tbsp of hot sauce (optional)
– 1 small bunch cilantro
– 1 pinch of salt
– 1 pinched of pepper
– 1 Serrano chill, seeded and finely chopped
– 1 medium tomatoes, chopped
– 1 medium cucumber, chopped
– 1/2 onion, finely diced
– 1 medium avocado
Optional for Base:
– Tostada
– Leafy greens for a salad
Instructions:
– Mixed the lime juice, apple cider vinegar, hot sauce and salt in a medium bowl.
– Pure the mixture over the salmon and let it sit for hours (the longer the better)
– Mix in the remaining ingredient, except the avocado
– Allow the mixture to sit for another 1/2 hour
– Add the diced or sliced avocado on top
– Serve the dish by it self, on a salad, or on a tostada.
Ingredients
- 1.5 lbs of salmon (also can used organic canned salmon or tuna)
- 1/4 of fresh squueze lime juice
- 1 tbsp of apple cider vinegar
- 2 tbsp of hot sauce (optional)
- 1 small bunch cilantro
- 1 pinch of salt
- 1 pinched of pepper
- 1 Serrano chill, seeded and finely chopped
- 1 medium tomatoes, chopped
- 1 medium cucumber, chopped
- 1/2 onion, finely diced
- 1 medium avocado
